BAJRICHE
SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे
INGREDIENTS
Bajri flour / pearl millet flour
|
2 cups
|
Gul / jaggery
|
1 cup
|
Oil
|
3 tbsp + for deep frying
|
Til seeds / white sesame seeds
|
2 tsp
|
Salt
|
A pinch
|
Velchi pdr / elaichi pdr / cardamom pdr
|
¾ tsp
|
Water
|
As required
|
METHOD:
1.
Soak jaggery in very little
water, just enough to soak and dissolve it for 1 hour. You can also soak it in
hot water to accelerate the process. Allow to cool.
6.
Knead in the remaining ½ tbsp.
oil so that the dough does not stick to your hands.
9.
Make a ball of one portion and
roll it with the help of the rolling pin, not too thick, not too thin.
11.
Cut into diamonds the size you
like.
14.
Add them to oil when it is hot
and then reduce the flame immediately and fry on a slow flame till light brown
in colour.
15.
Remove onto absorbent kitchen
tissue when done.
16.
Their colour will deepen to a darker
brown once they cool.
17.
Once cool transfer them to an
air tight jar.
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